Categories
Entrees Recipes

Coconut Milk Curry Noodle Bowl

  • Tofu:
    • 275g extra firm tofu, cubed
    • 1 T olive oil
    • 1 T soy sauce
  • Soup addition 1:
    • 4-6 green onions, chopped
    • 1 T minced ginger
    • 6 cloves garlic, minced
    • sesame oil
  • Soup addition 2:
    • 250g / 8 oz fresh mushrooms, chopped
    • 2 bok choy or kale
  • Soup addition 3:
    • 6 c vegetable broth
    • 1 can coconut milk
    • 2 T soy sauce
    • 4 T red curry paste
    • 1 t curry powder
    • 1 t red pepper flakes
    • 2 T peanut butter
  • Soup addition 4:
    • 200g rice noodles
  1. Fry tofu in olive oil and soy sauce until golden brown.
  2. In dutch oven, saute soup addition 1 for a few minutes.
  3. Add soup addition 2 and saute 4 minutes.
  4. Add soup addition 3 and let simmer a few minutes.
  5. Add soup addition 4 and tofu and cook until noodles are soft.